Servings:

Mushroom Masala

A vegetarian version of the popular chicken tikka masala, made with mushrooms in place of chicken

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Mushroom Masala

Ingredients

  • 10 oz mushrooms
  • 1 onion
  • 1 15 oz can of tomato puree
  • 1 tbsp almond flour
  • 1/2 tsp garam masala
  • 1 tsp Kahsmiri chili powder (or any chili powder you have)
  • 1/2 tsp sugar
  • 1 tsp fenugreek leaves
  • 3 tbsp oil (divided)
  • 4 cloves of garlic
  • 1/2 tbsp ginger, grated
  • 1 green chili
  • 1 tbsp lemon juice

Instructions

  1. Heat oil. Add mushrooms to brown. Then remove them to a bowl or plate.

  2. Heat 2 tbsp oil and add onions. Cook until brown.

  3. Add green chilis, garlic and ginger. Cook to soften.

  4. Add masalas.

  5. Add tomato puree. Cook until oil comes to the top. Add almond flour. Puree with an immersion blender or transfer to a blender.

  6. Add water, sugar and salt to adjust consistency. Cook until oil rises to the top again.

  7. Add the cooked mushrooms back into the pan. Simmer for 3-5 minutes to allow the flavors to develop.

  8. Add lemon juice, chili powder, and fenugreek leaves. Garnish with cilantro and serve.

Nutrition

  • Sodium: 51
  • Calcium: 20
  • Vitamin C: 7
  • Vitamin A: 151
  • Sugar: 4
  • Fiber: 2
  • Potassium: 296
  • Calories: 143
  • Trans Fat: 1
  • Monounsaturated Fat: 7
  • Polyunsaturated Fat: 3
  • Saturated Fat: 1
  • Fat: 12
  • Protein: 3
  • Carbohydrates: 8
  • Iron: 1